cucumber raita

a serving bowl of cucumber raita
The coolness of the cucumber and yoghurt, with a touch of sweetness, makes this kheere ka raita the perfect accompaniment for hot food
preparation: 5 minutes
chill: 1 hour
total: 5 minutes
servings: 4 servings
printed: 3 June 2020


to serve


  • Wash, then part-peel the cucumber, leaving some stripes of peel along its length. Halve the cucumber lengthwise, and using a teaspoon, scrape out the seeds and pulp. Set pulp aside. Now cut the cucumber halves lengthwise into thin batons, then cross chop these into small cubes. Place into a bowl.
  • Add salt, jaggery, mint and coriander leaves and cumin seeds to cucumber and toss well.
  • Using a sieve and a spoon, extract the juice from the cucumber pulp, and pour over the cucumber.
  • Add yoghurt to cucumber and stir well. Cover, and refrigerate for one hour or until ready to serve.
  • When ready to serve, sprinkle with garam masala and garnish with the coriander and mint leaves.


  • Allow one hour for chilling before serving.


Serving: 75g | Calories: 56kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 323mg | Potassium: 223mg | Fiber: 0g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 3.5mg | Calcium: 98mg | Iron: 0.6mg